Greek baked fish with roasted potatoes

Total cost: $19.40 / $4.85 per serve

(0)

Cooking difficulty: Easy

Serves: 4

Preparation: 50 mins

Cooking:

Ingredients

500g chat potatoes, halved, or quartered if large

2 large zucchini, cut into thick batons

250g punnet cherry tomatoes

50g (1/3 cup) Kalamata olives, pitted

4 x 150g firm white fish fillets: sustainable species include Emperor, Goldband Snapper, Mulloway, Pearl Perch, Yellowtail Kingfish, Red Emperor, Blue Warehou, Blue-eye Trevalla.

1 tablespoon olive oil

1 tablespoon coarsely chopped fresh oregano

1 teaspoon lemon zest

80g baby rocket

2 teaspoons balsamic vinegar

Method

Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place potatoes on one of the prepared trays and lightly spray with olive oil. Bake for 40 minutes, or until potatoes are golden and crisp.

Meanwhile, arrange zucchini, tomatoes and olives on second tray; top with fish fillets, then sprinkle fish with oregano and lemon zest. Drizzle with olive oil. Bake for 12–15 minutes, or until fish flakes easily in the thickest part with a fork, and vegetables are tender and cooked through.

To serve

Serve baked fish with the vegetables, roasted potatoes and baby rocket drizzled with balsamic vinegar.

TIP: You could substitute other potato varieties

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit healthyfoodguide.com.au

fishfiles

Greek baked fish with roasted potatoes

Send Selected Recipes to an Email Address

Greek baked fish with roasted potatoes

Your recipe list

Send Selected Recipes to an Email Address